Tech Bites-logo

Tech Bites

Food & Cooking Podcasts >

Tech Bites is the intersection of technology and food. Host Jennifer Leuzzi, takes a look at the profound ways technology is transforming our culinary culture, from how we discover, make and share food.

Tech Bites is the intersection of technology and food. Host Jennifer Leuzzi, takes a look at the profound ways technology is transforming our culinary culture, from how we discover, make and share food.
More Information

Location:

Brooklyn, NY

Description:

Tech Bites is the intersection of technology and food. Host Jennifer Leuzzi, takes a look at the profound ways technology is transforming our culinary culture, from how we discover, make and share food.

Language:

English


Episodes

Episode 135: Get Funded: Pitch Charlie O'Donnell of Brooklyn Bridge Ventures

4/19/2018
More
Are you a start-up business looking for venture funding? On this episode of Tech Bites (@techbiteshrn), two start-up founders pitch Charlie O’Donnell (@CEONYC) of Brooklyn Bridge Ventures and have the chance to hear his feedback and get funded. Brooklyn Bridge Ventures (@BBVDOTVC) is the first Brooklyn based venture capital fund, with $23 million dollars across two funds, investing in NYC-based companies. Mark Cooper (@markbluefields) pitches Bluefields.co, his idea for the first seaweed...

Duration:00:50:53

Episode 134: General Assembly: Tech and... Food Part 2

4/12/2018
More
Whether your food is organic, farm-to-counter, palio or delivery, it’s likely you got it via tech. The entire food-chain, from farming to production to restaurants and grocery shopping, is changing with technology. Jennifer Leuzzi (@mmesnack) interviews three CEO/Founders from the food tech space, Cheryl Clements, CEO/Founder PieShell (@pieshell), Krystle Mobayeni, CEO/Co-Founder BentoBox (@getbento) and Deepti Sharma, CEO/Founder FoodtoEat (@foodtoeat). What’s the current...

Duration:00:56:10

Episode 133: General Assembly: Tech and... Food Part 1

4/5/2018
More
Whether your food is organic, farm-to-counter, palio or delivery, it’s likely you got it via tech. The entire food-chain, from farming to production to restaurants and grocery shopping, is changing with technology. Jennifer Leuzzi (@mmesnack) interviews three CEO/Founders from the food tech space, Cheryl Clements, CEO/Founder PieShell (@pieshell), Krystle Mobayeni, CEO/Co-Founder BentoBox (@getbento) and Deepti Sharma, CEO/Founder FoodtoEat (@foodtoeat). What’s the current...

Duration:00:36:37

Episode 132: Ancient Food Tech with Harry Rosenblum

3/29/2018
More
What is the greatest food tech invention of all time? Fire and harnessing heat for cooking. Or perhaps you’re thinking cutting stones and knives? The point of origin for flint knives is about 4,000 years ago which is a solid argument for knives to be one of the first, if not the greatest food technology. In-studio guest Harry Rosenblum, host of HRN’s Feast Yr Ears, discusses ancient food tech that is still essential today, along with new food tech that may have a shot at being around for...

Duration:00:48:42

Episode 131: 2018 Trends: Chatbots

3/22/2018
More
The chatbots are coming! People are no longer the first line of hospitality for restaurants, it’s AI and chatbots that are managing reservation confirmations, waiting lists and a whole host of other communications. On this episode chatbot Table Talk (@tabletalkny) CEO Giuliano Senese and CFO Jonas Majauskas pitch 5 Napkin Burger (@5napkinburger) CEO Robert Guarino. Listen in and see if they make a sale.

Duration:00:48:03

Episode 130: Tech-Enabled Culinary History with Linda Pelaccio

3/15/2018
More
To celebrate Women’s History Month, we’re talking with Linda Pelaccio, producer and host of A Taste of the Past on Heritage Radio Network. How does today’s high-tech impact the study of the past? Digital and scanning technology has opened the world’s libraries to scholars and researchers, making history as easy as Google. But it has also stripped away some of the human elements that tactile articles convey. Linda shares her research experience as a consultant on matters of food and...

Duration:00:36:54

The Flavor Matrix by James Briscione

3/8/2018
More
Cooking is a science, but we don’t often think of our food on the molecular level. We think about a robust of a cup of coffee, without realizing it’s the volatile compounds giving it the rich flavor. Coffee has 1000 Volatile compounds, whereas lettuce has a mere 20. In this episode of Tech Bites, we talk food science with James Briscione. His new book, The Flavor Matrix, explains how ingredients combine on a molecular level and how the human body processes these elements into taste...

Duration:00:45:50

Episode 128: Slice Pizza Delivery App

3/1/2018
More
If everyone loves pizza, then why are all the great mom-and-pop local pizza joints closing? Big pizza chains and big corporate delivery services are all taking a big bite out of the independent pizza market across the country. But don’t worry - there’s an app for that. Slice, is a pizza ordering platform dedicated to empowering local pizzerias with the tools, tech, and marketing to compete with big chains. For the pizza lover, the mobile and online service makes it easy order from...

Duration:00:48:06

Episode 127: 2018 Trends: Seaweed

2/22/2018
More
Seaweed isn’t just for sushi any more. The US seaweed snack market is estimated at a booming $500 million a year with no signs of slowing down. What makes it a super trend for 2018? With more that 50,000 species and uses across food production, health, beauty and industry, seaweed I both bountiful and versatile. The sustainable aquaculture makes it even more appealing for the long-term. A volatile and fragments global-market is one of the primary barriers to growing the worldwide seaweed...

Duration:00:42:51

Episode 126: Restaurant Websites with BentoBox

2/15/2018
More
With all the digital platforms available, like OpenTable, google business pages, and Facebook, does a restaurant still need it’s own website? Can a website help transact business and get customers with better SEO? And what is SEO exactly? We’ll answer these questions (yes, yes, yes and it’s complicated) and more with in-studio guest Krystal Mobayeni, Founder and CEO of BentoBox, a hospitality-focused website design company.

Duration:00:45:18

Episode 125: The Hiring Line: Get A Food Tech Job

2/1/2018
More
Are you interested in getting a job in the exciting work of food tech, but aren’t sure how to do that and what skills you need? Host Jennifer Leuzzi has put together a show that tries to answer the many emails and messages she receives from people who want advice on these very questions. Like in-studio guests Julia Greene, lead line cook at Roberta’s Pizza, who wants to know if you need to know how to code to work at a food tech job? Answering her questions in a mini-job interview is...

Duration:00:54:24

Episode 124: 2018 Trends: Food Tech in Germany & Europe

1/25/2018
More
What are the big food tech trends in Europe right now? Is the continent as obsessed with indoor-farming, alternative proteins and meal-delivery as we are? In-studio guest Fabio Ziemssen, Director of Food Innovation at HoReCa Digital in Germany, talks about new things in the German marketplace, trends from the Winter Fancy Food Show and NX- Food, a new retail ecosystem for startups to test products in a real retail environment.

Duration:00:47:09

Episode 123: Get Funded with Brooklyn Bridge Ventures

1/18/2018
More
Why aren’t more restaurants and food businesses funded by venture capital? The short answer is scalability. It’s challenging to imagine a food business that can scale to $500 million in sales - and still maintain the IRL food quality, experience, and brand values. Even if you’re not taking your business to a seven-figure exit strategy, there are lots of thing to be learned from the venture investment model, including using technology to grow your business efficiently. Get up to speed on...

Duration:00:47:52

Episode 122: 2018 Forecast with Mitchell Davis

12/14/2017
More
For the final show of 2017, we look into the future at the top food tech trends to watch in 2018. Will blockchain and digital agriculture improve the quality of our food supply? Will bio-tech and bio-hacking create the perfect foods grown in a lab with the flavor of terroir? In-studio guest Mitchell Davis and Tech Bites host Jennifer Leuzzi discuss the coming year in food tech, gastronomy, and apps. Mitchell Davis is the Executive Vice President of the James Beard Foundation and a scholar...

Duration:00:55:27

Episode 121: 2017 Year in Review: The good, the bad and the app

12/7/2017
More
The penultimate episode of 2017 is a look back at the tumultuous year that was. Joining us in-studio are three founders of restaurant tech businesses who share their stories, industry observations and favorites apps 2017. Deepti Sharma, Food to Eat founder and CEO from Episode 99 Women in Food Tech CEOs. Bradley Scott, Etch co-founder from Episode 109 Restaurant Recommendation Apps. Xavier Mariezcurrena, ChouxBox co-Founder and CEO from episode 94 Free Tax Advice with ChouxBox.

Duration:00:56:08

Episode 120: Munchies.TV

11/30/2017
More
While most food media is trying to catch up to the video age, Munchies started as online TV with Chef’s Night Out in 2012 and has been winning the video game ever since. On this episode, we talk with Munchies Culinary Director Farideh Sadeghin about Matty Matheson’s new show It’s Supper Time, the new scripted mockumentary Eatin’ It, and pro-tips on making your own winning cooking videos.

Duration:00:48:57

Episode 119: Minifarms Inside Restaurants by Smallhold

11/9/2017
More
Farm-to-table is so stale. The fresh new thing is putting the farm inside the restaurant. Brooklyn food tech start-up Smallhold has built mini vertical farming units to install inside restaurants, retailers and wholesalers. The indoor farms allow chefs to grow and harvest lettuces, herbs and mushrooms, just moments before cooking. In-studio guests Andrew Carter, CEO/Co-founder Smallhold, and Angela Dimayuga, chef, discuss the future of restaurant farms, and their recent collaboration on...

Duration:00:49:51

Episode 118: Bon Appétit Launches the Next Wave in Web Experience

11/2/2017
More
How does a magazine break through all the Internet clutter and noise to grab your attention? Get rid of all the clutter and noise. This week Bon Appétit Magazine launches a new home page design and web experience that focuses on one story and image at a time. It’s a bold move to go from everything but the kitchen sink to one thing. The logical argument is - the public’s hunger for simple, clean food cooked well, is also a hunger for a simple clean focused web experience too. This could be...

Duration:00:45:12

Episode 117: CurEat App, the anti-Yelp

10/26/2017
More
Want to get off Yelp, but don’t know where to go for quality restaurant recommendations? CurEat, launched in January 2017, is a restaurant-finding app featuring restaurant and bar recommendations from chefs, food and beverage professionals and friends. Billed as the anti-Yelp, CurEat supports independent restaurants, and encourages users to celebrate and share their restaurant recommendations. No chains, no useless reviews, just trusted restaurant recommendations. In-studio guest CurEat...

Duration:00:48:08

Episode 115: Amazon Whole Foods: The Biggest Food Tech Story of 2017

10/12/2017
More
The Amazon purchase of Whole Foods has dominated headlines since the merger was announced in June of 2017. What’s the impact of the merger on our food lives and on companies doing business in the retail e-commerce grocery space? On this episode we discuss the biggest food tech story of the year with: Ben Conniff, co-founded of Luke's Lobster restaurants and Whole Foods supplier. Brad Harrison, co-founder and chairman of the board of Greensbury, an online retailer of grass-feed beef and...

Duration:00:40:21

Try Premium for 30 days

Live games for all NFL, MLB, NBA, & NHL teams
Commercial-Free Music
No Display Ads